Honoring Southeast Asia’s Culinary Matriarchs
Words Codi Chen Photos Baptiste Despois
At Siti (meaning “lady” in Malay), every dish begins with a story, one rooted in family kitchens, street stalls, and the women who cooked without recipes but never without intention.
Opening in July 2025 inside boutique hotel The Frances Modern Inn, the restaurant has quickly become one of Austin’s most thoughtful expressions of Southeast Asian cuisine, being named a recommended restaurant by the Michelin Guide.
For Head Chef and Owner Laila Bazahm, who runs Siti with her wife and business partner, Laura Freedman, the menu is a deeply personal reflection of heritage, memory, and the women who shaped her understanding of flavor.
Laila lived in Singapore for four years, where she worked in a Michelin-starred kitchen by day and sought out humble hawker stalls by night. “To me, some of the best food was coming from the aunties cooking what they’d been making their whole lives,” remembers Laila. This dual influence of classical French training paired with intuitive home cooking defines Siti’s menu.
For instance, Wok-Fired Rice Noodles, inspired by Char Kway Teow features house-made rice noodles wok-fried with Chinese sausage and shrimp in a sweet soy glaze, is then elevated with confit duck leg. “I ate this almost every single day when I lived in Singapore,” Laila adds.
Lakso, another favorite menu staple, starts with a coconut-
galangal broth and then filled with fresh noodles, dayboat scallops, and Gulf prawns. Equally compelling is the 44 Farms Beef Cheeks, a Beef Rendang-inspired dish that’s braised for 12hours then simmered in a boldly spiced coconut curry infused with lemongrass and turmeric.
At its heart, Siti is about honoring tradition while making it personal. The result is food that feels soulful, intentional, and deeply rooted. The dishes not only feed you but also stay with you, rolling around in the back of your mind begging you to return for their comforting, yet addicting, flavors again and again.
Beat Bobby Flay
Laila recently took her talents to national level. Appearing on “Beat Bobby Flay,” Season 40, Episode 2, Laila first competed against Michelin-recognized chef Mike Collantes before advancing to face Bobby Flay. Her winning dish, Mom’s Kare-kare, a deeply flavorful Filipino stew made with braised oxtail and peanuts, paid tribute to one of her family’s specialties. The victory was both personal and triumphant, spotlighting Filipino cuisine on a national stage.
Unconventional Pairings
The wine program at Siti is crafted with the same care as the food. Chef Laila, a Level 3 sommelier, brings a passion for wine and a curiosity for pairing it with Southeast Asian cuisine, a challenge often considered unconventional. Alongside house sommelier Simon Saarela-Irvin, they offer a globally-inspired wine list designed to complement bold spices and umami-driven dishes. The result is a thoughtful pairing experience that invites guests to rethink how wine and Southeast Asian flavors meld perfectly.
